Old Viennese Meat Schmarrn | Fluffy & Savoury

Peel and finely chop the onion and garlic cloves. Wash the parsley and marjoram, shake dry, and chop finely.

In a large ovenproof pan, heat half of the clarified butter (approx. 15 g). Sauté the chopped onion until translucent, then add the minced meat and fry while stirring until crumbly and browned. Stir in the garlic and marjoram, and season generously with salt and freshly ground black pepper. Remove the pan from the heat and allow the minced meat to cool down briefly.

Separate the eggs for the batter. Whisk the egg whites with a pinch of salt until stiff peaks form.